Ingredients
The following ingredients have 2 Servings
- 400 grams Radiatore Pasta
- 2 cups Heavy Cream
- 15-20 Rock Shrimp
- 1 tbsp Butter
- 100 grams Pecorino Cheese
- 3 Egg Yolks
- 3 cloves Garlic (minced)
- Parmesan Cheese (to taste)
- Freshly Cracked Black Pepper (to taste)
Instruction
- Begin by boiling heavily salted water in a large pot. Add the Rock Shrimp and boil for 10 minutes.
- In a sauce pan on medium add the butter and saute the minced garlic for a minute. Do not burn it. When fragrant add the heavy cream and bring to a simmer. Remove the rock shrimp, set aside and replace the water. Salt the water again and bring to a boil.
- In a small bowl break together the three egg yolks using a fork or a whisk. Slowly add the egg yolk into the simmering cream whisking fast to emulsify the yolk and not turn it into scrambled eggs.
- Slowly incorporate the grated Pecorino Cheese, eventually making a cheesy creamy sauce. Add the dry Radiatore pasta to the boiling water.
- Continue stirring the sauce with a whisk to prevent it from clumping. Also we are letting it reduce and thicken naturally to prepare for the dry pasta. After 7 minutes the radiatore pasta will be done. Take 2 tbsp of pasta water and add it to the alfredo sauce. Strain the pasta and add to the sauce in the pan. Turn off the heat and toss to coat. Plate and top with the shrimps (peeled or not is up to you). Grate parmesan over the top and some freshly cracked black pepper and you're all ready to serve.
